We decided this weekend that after two weeks in the demijohn it was time to bottle the cider. Despite all the effort, it only stretched to six and a half pints.
We siphoned it out of the demijohn using the same siphon we use for the beer, with a silt trap on the end to avoid dragging up the yeasty mess at the bottom. The result (right) was a beautiful orange, surprisingly clear liquid that smelt pretty good. It certainly had the aroma of cider about it, with a slightly bready undertone on account of only having bakers’ yeast to hand when we wanted to give it a kick.
We’ve since bought some proper brewing yeast so that shouldn’t be a problem next time round.
Frustratingly, though, we now have to leave it until Easter before we pop the caps so it can mature in the bottles.
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